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Entries tagged with 'gratins'

Food52's Sweet Potato and Pancetta Gratin

Kate Williams Post a comment

For a twist on the standard potato gratin, consider cnevertz's Sweet Potato and Pancetta Gratin from the new Food52 Cookbook. The dish is a simple one with only six ingredients (including salt and pepper), but each element packs a punch. The Gruyère's funky flavor cuts the sweetness of the potatoes and richness of the cream, and the diced pancetta contributes its own salty, sweet, and spicy notes. The most unique part about this gratin, however, isn't in the ingredient list. Instead of shingling the potatoes in a large baking dish, cnevertz layers individual servings in a muffin tin, making for a button-cute finish to this easy side. More

Swiss Chard, Fennel, and White Bean Gratin

Serious Eats J. Kenji López-Alt 2 comments

Fennel, swiss chard, and white beans in a creamy gratin scented with nutmeg and topped with cheesy breadcrumbs. More

Creamy Broiled Scallops Mornay

Serious Eats Kerry Saretsky 4 comments

Sweet, tender bay scallops and baby Paris mushrooms get broiled under a simple, homey blanket of Gruyère-infused béchamel. Decadent! More

Lightened Up Zucchini Gratin

Serious Eats Kerry Saretsky 3 comments

A light, green version of the classic French gratin, this baked zucchini crumble is inspired by Avignon and full of the flavors of wine, herbs, and lots of cheese. More

The Art of Eating's Turnip Gratin 

Serious Eats Caroline Russock Post a comment

The gratin has the ability to elevate even the most humble of vegetables, even the oft overlooked turnip. This Turnip Gratin from Edward Behr's The Art of Eating Cookbook smothers sweet, thinly sliced turnips in a very special béchamel. Instead of the standard that's always rich but often a little bland, this version calls for a slow cooked béchamel that's infused with onion, clove, bay leaf, and ham. More

Alice Waters' Swiss Chard Gratin

Serious Eats Blake Royer 9 comments

This recipe from The Art of Simple Food would convert just about anybody to Swiss chard. And while that rule could be applied to most gratins—heavy amounts of cream and cheese works wonders—Waters opts instead for a sprinkle of flour to thicken the base of milk. It keeps the taste clean and light while still bringing that stick-to-the-bones heartiness. More

Thanksgiving Sides: Gratins

Maggie Hoffman 7 comments

I usually like my vegetables straight up, crisp-tender and green, but every autumn, I'm drawn to gratins (which tend to cancel out most of the nutritional value of any vegetables within.) Layered with cream and butter, sprinkled with something crispy and broiled until golden, the lure of the gratin is definitely decadence. Here are a few recipes for gratins to serve on Turkey Day. More

Eat for Eight Bucks: Bean Gratin

Serious Eats Robin Bellinger 2 comments

[Photograph: Robin Bellinger] Shopping List 1 1/4 cups dry beans: $1.50 1 onion: $0.50 1 carrot: $0.25 1 stalk celery (pro-rated): $0.25 Fresh sage: $1.39 Can tomatoes: $1.50 Greens: $2.00 Pantry items: Breadcrumbs, olive oil, salt, garlic, polenta. Total cost... More

Dinner Tonight: White Bean Gratin with Red Peppers and Rosemary

Serious Eats Blake Royer 3 comments

A few things attracted me to this recipe: its supposed Basque originsambitious restaurants) -->, its easy preparation in a food processor, and a quick 15-minute cooking time. I imagined the gratin of white beans would be crusty and creamy, like... More

Cook the Book: Turnip and Potato Gratin

Serious Eats Adam Kuban 3 comments

This week's Cook the Book entry, How to Pick a Peach by Russ Parsons, is all about where the foods in the produce aisle come from, when they're at their best, and how to pick a prime example of whatever... More

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